Folks…this recipe and I did not play nicely together.
Truly, it wasn’t the recipe’s fault! (And don’t stop reading, because this bread pudding is extremely delicious, I promise, and I will eventually tell you about it!)
I think I may have lost my mojo or something. For weeks now, almost everything I lay my hands on has turned out a little…off. I have mandolined myself and microplaned myself (ouch)…I have baked and rebaked (is that a word?) countless times. Honestly. I am a disaster.
And true to form, my husband generally takes one bite of my awkward dishes and proclaims that he likes them better this way than however they were supposed to turn out. No, he is not just saying that to be nice. He actually does like things better when they are a little wacky. It’s perverse. It makes it hard to evaluate whether something new was actually successful.
Take this bread pudding, for example, which I found when I was trolling through Bizzy Bakes for an SRC recipe this month.
It was so cool to me that Bizzy made a gluten- and dairy-free bread pudding. Way to push boundaries! My mom follows a wheat-free, dairy-free diet, so I especially appreciate finding recipes that would work for her. But…I also like to save my more expensive alternative flours and non-dairy milks for times when she will be around to enjoy dessert with me, so I knew right off the bat that I would be changing things up a little.
I thought I would be all cool and snazz the bread pudding up by adding pumpkin and using only egg yolks and baking in a bain marie. Ha. Ha. Ha.
By the time my Bible study group showed up, I was still panicking about how the top of my “pudding” was crispy (erm, not enough custard) and the bottom was soupy (sooooo didn’t need a water bath for this). But they literally gobbled it up. I mean…one guy liked it so much, he was batting people away from the dish, trying to keep more for himself. And, of course, Dave said he liked it better than a real bread pudding.